Name: Southern Peach Cobbler
Prep time: 20 min
Cook time: 45 min
Ingredients: 7 -8 large ripe peaches (skinned, pitted and sliced); 1/2-3/4 cup sugar; 1/2 teaspoon almond extract; ¼ cup Butter (cut into small pieces); 1 disk of basic Pie Dough; 1/2 cup butter ( cut into pieces and frozen); 5 tablespoons lard (or shortening cut into small pieces and frozen); 1 1/3 cups flour; 1/2 tablespoon sugar; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1 egg yolk (small); 1/2 tablespoon lemon juice; 1/2 - 1/3 cup ice water

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This simple Southern Peach Cobbler resembles a deep-dish pie with both a top and bottom crust. The peaches are lightly sweetened with a hint of almond in a buttery crust.

One of the first cookbooks I purchased when I was first married was a wonderful Southern Country dessert cookbook. I noticed all of the fruit cobbler recipes in the book resemble a thick-crusted, deep-dish pie with both a top and bottom crust. All it takes is one bite to be converted to this southern peach cobbler that will melt-in-your-mouth.

How to Make a Perfect Peach Cobbler

Begin with a perfect crust. Purchased pie crusts can be used, but a homemade buttery crust is best. Check out my Pie Crust 101 tutorial for pie dough that can be wrapped and frozen for later use.
Use fresh peaches that are locally grown, ripe, and flavorful.
Butter! Dotting the cobbler with butter before baking creates a rich buttery sauce inside the cobbler.
Cook at a high temperature to ensure the bottom of the crust will be nice and crisp yet still allows the peaches to fulling cook.

Southern Peach Cobbler

cast iron skillet filled with fresh peaches

Blue bowl filled with sliced peaches with sugar on top

You will need 7-8 ripe, firm peaches, sugar, almond extract (optional), butter, and a single pie crust round that is well chilled, and a 10-inch cast-iron skillet or baking dish. Preheat oven to 450℉
Peel and remove pits from peaches. Slice peaches and put in a large bowl.
Sprinkle peached with sugar and almond extract
Gently stir to coat each peach with sugar. Set aside while rolling out the pie crust.

Rolled out pie crust dough into a large circle

Sliced peaches on top of pie dough dotted with butter

Edges of pie dough folded over top of sliced peaches

Remove the pie dough that you have previously made from the refrigerator. Roll out the dough on a floured surface into a 14-inch circle.
Carefully transfer the crust into the cast iron skillet. Gently lift and slide down the sides of the skillet leaving a few inches of overhang.
Mound the peach sugar mixture in the middle of the dough-lined baking dish. Dot with the cut-up butter.
Now fold the hanging pieces of pie dough over the peaches. The peaches will not be covered completely with the dough. There should be a center where the peaches can be seen.

Baking the Cobbler

uncooked Southern peach cobbler in cast iron skilletin

Baked southern peach cobbler in cast iron skillet

Sprinkle the top with about 1 tablespoon of sugar. This is optional but looks pretty. 😉 Place the cobbler into a preheated 450 ℉ oven. Immediately turn down the oven to 425 ℉. The high temperature will crisp the bottom of the crust so that it isn’t soggy. Bake for 40-45 minutes or until golden brown on top. Remove from oven and let stand for at least 10 minutes before serving.

As you can see this is a very juicy cobbler. Serve the cobbler in a bowl. When ready to serve, use a large spoon so you can scoop up the juices. Best served warm with a big scoop of vanilla ice cream. 😋

4.84 from 6 votes

Southern Peach Cobbler

This simple Southern Peach Cobbler resembles a deep-dish pie with both a top and bottom crust. The peaches are lightly sweetened with a hint of almond wrapped in a buttery crust.

Course Dessert

Cuisine American

Keyword Peach cobbler, peach dessert, peach pie

Prep Time 20 minutes

Cook Time 45 minutes

Servings 6 people

Calories 387 kcal

Author Janet Barton

Ingredients

Peach Cobbler Filling

7 -8 large ripe peaches skinned, pitted and sliced
1/2-3/4 cup sugar
1/2 teaspoon almond extract
¼ cup Butter cut into small pieces
1 disk of basic Pie Dough

Pie Crust

1/2 cup butter cut into pieces and frozen
5 tablespoons lard or shortening cut into small pieces and frozen
1 1/3 cups flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg yolk small
1/2 tablespoon lemon juice
1/2 - 1/3 cup ice water

Instructions

Peach Cobbler Filling

Roll the pie dough out into a large ragged rectangle, using a 7 x 9-inch dish or a large ragged circle if using a pie dish. Dust with flour and roll back onto the rolling pin, window-shade fashion. Unroll over the dish, lining the bottom and sides and allowing the excess dough to hang over sides.
In a large bowl, toss the sliced peaches with sugar and almond extract. Mound the peaches into the pastry-lined dish and dot with butter. Flop the loose ends of the pastry over the top.
Put the cobbler in the preheated oven and immediately turn temperature to 425 bake for 40- 45 minutes, or until top is golden. Serve with whipped cream or ice cream.

Pie Crust

Cut the butter and lard into pieces and place in the freezer.
In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine.
Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas
In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over-process or you will have a tough pie crust. Refrigerate until ready to use.